Dinner: Pulled Pork (apple wood smoked)

Full day of eating pork products. Breakfast = ham, egg and cheese sandwich; lunch = baby back ribs; dinner = pulled pork

After I pulled off the ribs for lunch, I added more lump charcoal, water to the aluminum pan and kicked the temp up to 350 degrees.

Last night I trimmed excess fat off the pork butt, coated with yellow mustard, rubbed with Dizzy Pig “Swamp Venom” and “Dizzy Dust” then wrapped in plastic wrap and kept in fridge overnight.

About 1-1.5 hours before putting on the Kamado Joe I pulled the pork butt from the fridge to allow it to warm up a bit.

Used apple-wood chuck for the smoke and after about 2.5 hours at 350 the internal meat temp hit 160 degrees. At this point I wrapped in foil to speed through the stall period. (Didn’t have time to wait)

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After another ~2 hr at this temperature the 8 LB butt hit 200 degrees (internal temp). At which time it was time to pulled off the grill. I then let the steam escape, re-wrapped and put in a cooler to rest for 1 h.

The pork was then pulled, served with the mustard vinegar sauce which I have posted about several times and Mac&cheese.

Came out great. Moist and flavorful. I plan to save some for pork tacos and maybe BBQ pork pizza later this week.

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OnPoint!

Lunch: Baby Back Ribs

I must say. Fun to be back grilling and blogging.

Picked up this rack of baby back ribs at Wegmans. I removed the silver skin from the back of the ribs using a butter knife and paper towel (important step).

I then coated the ribs with extra virgin olive oil and rubbed with Dizzy Pig’s “Swamp Venom” and “Raising the Steaks” spice.

I preheated my Kamado Joe (Bessie) to 220-225 using peach wood. Smoking under indirect heat with heat deflector and aluminum pan filled with water in place. As mentioned earlier for baby backs I use the 2,1,1 method (2 hrs unwrapped, 1 hr wrapped and 1 hr unwrapped) exclusively and it never fails.

Here is a pic after 2 hrs and right before wrapping in foil. Used spray butter to coat ribs, drizzled honey and sprinkled some brown sugar.

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After 1 hour at 220-225 wrapped. The ribs were unwrapped and coated with Kansas City Style BBQ sauce. I usually coat again with 30 minutes left into the cook.

After 4 hours total time, this is what they look like. Perfect. Enough texture to stay on the bone when you pick them up but comes right off when you bite into them. Just what you want.
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Lunch time!!

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Pork butt up next….Stay tuned

OnPoint!

Been Away Too Long!!!

The spring and summer really got away from me. While I definitely smoked my fair share of meats I neglected to update the blog. No excuses really. However, now that fall is coming and football is starting up you can expect a better effort from me.

That all starts today. I’ve got rack of baby backs smoking over peach wood on the Kamado Joe (Bessie) going at 220. Later this afternoon I’ll be smoking up a pork butt hot and fast (350 degrees)

For the baby backs I use the 2,1,1 method almost exclusively and it works well every time.

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I’ll be live tweeting through the day and will post more details on the blog later.

Looking forward to football and grilling up some OnPoint meals this fall.

Stay tuned.

Happy Sunday

-Dave